Description
These Maryland Style Crab Cakes are made with lump crab meat, minimal filler, and bold Old Bay seasoning. Pan-fried to golden perfection, they’re crispy on the outside, tender on the inside, and perfect with lemon and tartar sauce.
Ingredients
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1 lb lump crab meat (fresh or pasteurized)
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½ cup breadcrumbs (preferably panko or crushed saltines)
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¼ cup mayonnaise
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1 egg, lightly beaten
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1 tbsp Dijon mustard
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1 tsp Worcestershire sauce
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1 tsp Old Bay seasoning
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1 tbsp fresh parsley, chopped
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Salt and pepper to taste
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1 tbsp lemon juice (optional)
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2 tbsp butter or oil for frying
Instructions
1️⃣ Mix the binder: In a large bowl, whisk together mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, parsley, lemon juice, salt, and pepper.
2️⃣ Add crab meat: Gently fold in the crab meat and breadcrumbs, being careful not to break up the crab too much. Mix just until combined.
3️⃣ Shape the cakes: Form into 6–8 patties (about ½ cup each). Chill for at least 30 minutes to help them hold their shape.
4️⃣ Cook: Heat butter or oil in a skillet over medium heat. Cook crab cakes for 3–4 minutes per side until golden brown and heated through.
5️⃣ Serve: Serve hot with lemon wedges, tartar sauce, or a light salad.
Notes
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Use as little filler as possible to let the crab shine.
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For baking: place on a greased baking sheet and bake at 400°F for 12–15 minutes, flipping halfway.
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Excellent on a bun or served atop greens for a light meal.
- Prep Time: 15 min
- Cook Time: 38 min includes chill time